Quan Lai Kway Chap

still one of the better ones around.

fried intestines is must-order

Founded by Goi Lai Chong in 1971, this long-serving bastion of soy braised pig offals and braised duck believes in generously portioned dishes, carried on by the 2nd and 3rd generations.
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The rich thick stock carries robust salty savoury earthy herbal flavour, infusing the ingredients. A umique addition is chunks of pineapple, lending a fruity sour sweet note.
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The slippery thick wide flat kway teow / rice noodle sheets pick up the flavour notes from the warm soup / broth, carrying gentle grainy sweet flavour.
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The braised duck is lean and tender chewy with meaty savoury herbal flavour, while the soy braised small and large intestines are chewy with salty savoury earthy herbal flavour.
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Accompanied with juicy cucumber with refreshing vegetal sweet flavour, and springy soy braised chicken egg with eggy salty sweet flavour.
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Kway Chap
Quan Lai Kway Chap Chuan Lai Guo Zhi Wang
@ 558 MacPherson Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

The intestines are well cleaned and fried to a crispy outside and slightly chewy inside. Dip it with chilli and they are perfect. Best to consume it while it is hot. Although it does not look oily outside, the smell/taste of oil starts appearing upon chewing when it cools 》$12

Our platter for two pax came with duck meat, small and large intestines, tau pok, fishcake and egg. The braised sauce is thick with herbal fragrance and taste. The kway is slightly thicker but it still comes with a smooth and good bite.

Overall, a place to visit if you are nearby the area and craving some kway chap (esp late at night). Price is on the high side as compared to other kway chap stalls.

2 Pax Meal with Duck 》$16

A well known kway chap stall along MacPherson Road has recently moved to next door from
their original stall, with its own space now.

Higher price as compared to others, For $9.80 you get a plate of kway chap together with all the pork ingredients plus the duck meat. The ingredients portion was right for one person.

The duck meat was tender, not too dry. The chap was rather not impressive to me for it taste.

Missing JB? Here’s the place you’re looking for for some Malaysian style kway chap in an old school setting. I liked that the kway had a herbal taste to it. Consider adding the duck for an extra kick!